Stuffed Chicken Breasts with Spinach and Feta
Tender boneless chicken breasts stuffed with wilted spinach, tangy crumbled feta, garlic, and a kiss of lemon, making it a quick and flavorful weeknight meal.
Ingredients
For the filling
- 2 cups fresh spinach, chopped Packed
- 1 cup feta cheese, crumbled Use a tangy sheep/goat blend for more flavor
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon lemon juice Can be substituted with white wine vinegar
- Salt to taste Feta adds saltiness
- Pepper to taste
For the chicken
- 4 boneless, skinless chicken breasts About 1 to 1.25 lb total
- 2 tablespoons olive oil
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Lightly grease a baking dish or line it with foil for easier cleanup.
- Heat the olive oil in a skillet over medium heat. Add the minced garlic and cook for 30–60 seconds until fragrant — don’t brown it.
- Add the chopped spinach and sauté until wilted, about 2–3 minutes. Remove from heat and let cool slightly.
- In a bowl, combine the wilted spinach, crumbled feta, dried oregano, lemon juice, and a pinch of salt and pepper. Taste and adjust seasoning.
- Pat the chicken breasts dry with paper towels. Use a sharp knife to slice a pocket into the side of each breast.
- Spoon the spinach–feta mixture into each pocket, distributing evenly.
Baking
- Place the filled breasts seam-side down in the prepared baking dish. Drizzle any remaining olive oil over the tops and season lightly with pepper.
- Bake in the preheated oven for 25–30 minutes, or until a thermometer reads 165°F (74°C) in the thickest part of the chicken.
- Let the chicken rest for 5 minutes before slicing.
Notes
Store cooled leftovers in an airtight container for 3–4 days. For longer storage, freeze individually wrapped for up to 3 months.